Shipped on ice packs (+4Â°C). The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself.
Generally, the shelf life of liquid form is 6 months at -20Â°C/-80Â°C. The shelf life of lyophilized form is 12 months at -20Â°C/-80Â°C. Repeated freezing and thawing should be avoided. Store working aliquots at 4Â°C for up to one week.